FROZEN WALDORF SALAD 1963

FROZEN WALDORF SALAD

From Pearl Holmes

2 eggs, slightly beaten

1/2 cup sugar

1/2 cup pineapple juice

1/4 cup lemon juice (1 lemon)

1/8 t. salt

1/2 cup diced celery

1/2 cup drained, crushed pineapple

2 medium apples, diced

1/2 cup broken English walnuts

1 cup cream, whipped

Combine eggs, sugar, pineapple juice, lemon juice and salt.

Cook over low heat until thick, stirring constantly. Cool.

Add celery, crushed pineapple, diced apples, English walnuts.

Gently fold in whipped cream.  Spoon into an 8" pan and freeze.  

To serve - cut into squares and serve on lettuce.

Makes 12 servings.